When it comes to winter, it’s difficult enough to drag oneself out of the house and away from the hearth. And if one does pluck up the courage to do so, the reward really ought to be something soul-warming and delicious such as meatballs, pasta and red wine wouldn’t you say? Sometimes, however, the occasion calls for a familial outing — one that sees you gather the troops to break freshly baked homemade ciabatta together. Hence our seasonal inclination for long-lunching at the pride of Wynyard Quarter’s hospitality scene, Baduzzi.

Plying us with formidable food, excellent wine and great service, Auckland’s foremost purveyors of contemporary Italian cuisine is the only place to dine on a winter’s day. A visit down to the waterfront precinct is one that will please all ages, from the tykes to the octogenarians. With ample, pedestrian-friendly space right outside the restaurant’s front door, combined with a specially formulated kids menu ‘Mr. Meatball’, you’ll find it hard to tear the little ones away when all is done and dusted. Though before you even near that point, there’s a landslide of incredibly tasty dishes at the ready to satiate the varying tastes of larger parties.

Whether sidled up in a booth or soaking up the sun on their sun-soaked terrace, menu items derived from leading chefs Ben Bayly and Glen File include the new winter brodo  — a type of mortadella ravioli consommé which is quite simply to die for. This heart-warming start ought to be followed up with the incredible beetroot pappardelle with fried paua, pancetta and slow-cooked quail egg. Classics such as the crayfish and organic lamb meatballs, the linguine alle vongole, and the new risotto verde with crab, prawn, saffron and pistachios will no doubt see to the predilections of all present.

With such an inviting ambiance and offerings at play, there’s no better reason to rally up some company and head down to this waterfront precinct to enjoy the weekend’s goings on. After all, if there was ever a season for languid long lunches in cozy environs, it is now.